Make deep cuts on each potato ⅓ of an inch apart, being careful not to cut all the way through, and open slightly like an accordion.

Combine crushed garlic, oil, and salt.

Generously coat potatoes with garlic mixture on top and inside the cuts.

Place potatoes on a parchment-lined or greased baking sheet, and bake at 350°F for 45 minutes.

Sprinkle cooked potatoes with finely chopped dill.

Boil the lentils with water until almost soft, but still mostly holding their shape.

Combine chopped onions, celery, bell pepper, chili pepper, garlic, and grated carrots in a frying pan. Simmer in their juices, covered, for 15 minutes.

Add sunflower oil, and turmeric and stir. Add red lentils, chopped nuts, tomato puree, a cup of hot water, salt, and stir. Simmer for 5 minutes.

Blend sauce smooth with a hand blender. Pour sauce into a serving bowl, and garnish with finely chopped parsley.  Spoon sauce over the tops of the Kartoshka-garmoshka for a tasty accent.